A further update on chili crisp – something that I either didn’t know about or had forgotten about when this thread was started.
I mentioned a couple of posts up about blending “angry grandma” chili crisp with shrimp cocktail sauce – what a fantastic concoction! Today I was making up my usual dipping sauce for some spring rolls I was having for dinner, which usually consists of plum sauce with some Huy Fong chili garlic sauce mixed in. Naturally, thoughts turned to using “angry grandma” instead of the chili sauce. And behold: another great success!
I’m coming to believe that the fantastic contribution of “angry grandma” to these sauces means it’s actually more valuable as an ingredient than as a sauce in itself. Opinions may vary, but by golly, I’m totally sold on its value in both shrimp cocktail sauce and plum sauce. 